Pyaaz ki Kachori

Ingredients 

• Refined flour (maida) dough as required
• 2 medium onions (pyaaz), finely chopped
• 1 tablespoon oil + for deep-frying 
• 1 teaspoon cumin seeds (jeera)
• 1 inch ginger, finely chopped
• 1 tablespoon chopped garlic
• 1 teaspoon fennel seeds
• 1 tablespoon coriander seeds
• 1 teaspoon red chilli powder
• ½ teaspoon dried mango powder
• Salt to taste 
• Crushed black peppercorns to taste
• 1 tablespoon chopped fresh coriander leaves
• Date-tamarind chutney for serving

Method

1. Heat 1 tablespoon oil in a non-stick pan. Add cumin seeds and sauté till it changes colour. 
2. Add ginger, garlic, green chilli, fennel seeds and coriander seeds and sauté for 1 minute.
3. Add onion and sauté till light golden brown. Add chilli powder, dried mango powder and salt and sauté for 1 minute. 
4. Add crushed peppercorns and sauté. Add coriander leaves and mix well. Transfer in a bowl and cool. 
5. Divide the dough into equal portions and shape into balls. 
6. Make cavity in the center of each ball, put a portion of sautéed onion mixture, bring the ends together, seal and shape into balls. Lightly flatten each stuffed portion using your fingers into small thick disc. 
7. Heat sufficient oil in a kadai. Put the stuffed discs and deep-fry till golden brown and crisp. Drain on absorbent paper. 
8. Serve hot with date-tamarind chutney.